"Lamb" Kofta Curry
serves 4

500g fake minced meat
1 onion, 1 clove garlic finely chopped
1 teaspoon grated fresh ginger
1 small red chilli, finely chopped
1 teaspoon garam masala
1/4 cup cashew nuts
1 egg

oil for cooking
1 chopped onion
3 table spoons Korma Curry Paste
400g can chopped tomatoes
125g plain yoghurt
1 teaspoon lemon juice


Combine all meatball ingredients and form walnut-sized balls, heat a non-stick frying pan, pour in some oil and cook the koftas in batches until brown on both sides.

Now make the sauce, heat oil in a saucepan over low heat. Add onions and cook for 6-8 mins, or until soft and golden. Add Curry Paste and cook until fragrant, add the chopped tomatoes and simmer for 5 mins. Stir in the yoghurt little by little, then add the lemon juice.
Place the meatballs in the tomato sauce, cook covered over low heat for 20 minutes. Serve with rice and garnish with some chopped coriander

Canberra Shaggeloni
serves 4-6

Cannelloni (min 16)
Ratatouille (see below)
2dl frozen spinach leaves
1 cup cottage cheese
1 cup Cream Cheese (Philadelphia)
1 cup grated cheese

2 chopped onions, 4 chopped cloves garlic
1 chopped green capsicum
1/4 cup water
basil, oregano, nutmeg
1 teaspoon vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1 can tomato purèe

Cook the Ratatouille, start with frying the onion then add the rest of the ingredients. Simmer for 10-15 minutes.
Chop the spinach coarsly and mix with cottage cheese, oregano, sugar, salt, pepper and nutmeg. Preheat oven to 180ºC.

 Fill the cannelloni with the mix and place in non-stick casserole. Pour over the Ratatouille and squeeze down sugar cube sized Philadelphia dices, finally top it with grated cheese. Bake for 40 minutes.

Silverbeet Parcels
serves 6

500ml vegetable stock
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
110g arborio rice
1 red capsicum, chopped
250g muchrooms, chopped
60g grated cheese
1/4 cup shredded fresh basil
6 large silverbeet leaves
2 x 400g cans chopped tomatoes
1 tablespoon balsamic vinegar
1 teaspoon brown sugar

1: Heat stock in pan and maintain at simmering point.

Heat oil in large pan, add onion and garlic until softened. Add rice, capsicum, and mushrooms, stir until well combined. Gradually add the hot stock, stir until the liquid is absorbed and the rice tender (about 20 minutes). Remove from the heat and add the cheese and basil.

Trim the silverbeet stalks and cook the leaves for about 30 seconds until wilted. Drain on tea-towel. Place a portion of the rice and muchroom mix in the centre of each leave, fold in the sides and roll up carefully.
Put the tomato, vinegar and sugar in a large, deep non-stick frying pan, stir to combine. Add the silverbeet parcels , cover and simmer for 10 minutes. 

Veggie Borscht
serves 6

350g whole uncooked beets
1 tablespoon oil
1 large onion, thinly sliced
1 large carrot, julienne cut
3 celery stalks, thinly  sliced
6 cups vegetable stock
250g crushed tomato
2 tablespoons vinegar or lemon juice
2 tablespoons chopped dill
120g white cabbage, thinly sliced
salt and pepper
1 cup sour cream

1: Peel the beets, slice and cut into very thin strips.
Heat oil in a large saucepan, fry the onion for 2-3 minutes, then add carrots, celery and beets. Cook for 4-5 minutes stirring frequently until the oil has been absorbed.
Add stock, tomatoes, vinegar, half of the dill and seasoning. Bring to a boil and simmer for 30-40 minutes, until the vegetables are tender.
Add the cabbage and simmer for 5 minutes, until tender. Adjust the seasoning and serve with remaining dill and the sour cream.

Mushroom & Asparagus Risotto
serves 4-6

Yummy Saffron Polenta with
Mushroom and Tomatoes 

serves 4

Tomato Kompott:
2 tins crushed tomato
2 tablespoons vinegar
2 tablespoons brown sugar


10-15 strands saffron
2dl polenta
8dl water + 2 dl stock
(pinch of salt)
grated cheese
(1 dl coarsely grated spinach leaves
or sweet corn)

1 red onion
200g fresh mushrooms
1 tablespoon butter
1 dl white wine or veggie stock
2 tablespoons chopped parsley


Mix the tomatokompott ingredients in a saucepan and let boil for about 20 minutes until the watery consistence has disappeared.  

Bring the water and stock to boil and add the saffron. Stir in the polenta and let boil on low/medium heat for about 6-7 minutes, until it feels relatively porridge-thick. Add salt and peppar if needed, and spinach or sweetcorn (optional). Pour the polenta into a low non-stick cake tin and leave in fridge to settle (can be made hours in advance). Sprinkle some grated cheese over the polenta and put into the oven, alt. cut the polenta into pieces and fry in frying pan.
Fry the onion and mushroom in butter, pour white wine or stock over and let boil, finish off with the parsley on top.

Mud Cake in No time!

150g butter
1dl cacao
2 eggs
2 dl flour
2-2.5 dl sugar


Preheat oven to 175ºC. Melt the butter, cool down. Pour down the rest of the ingredients in the butter, save the flour to last. Mix and pour into a low non-stick cake tin. Bake in the lower section on the oven for 8-15 minutes, depending on preferred muddiness.
2: Serve with whipped cream or vanilla ice cream, Enjoy!

Heavenly Fruit & Veggie cake
(aka. healthy carrot cake)

3 eggs
3dl sugar
3dl flour
3 teaspoons baking powder
1½ teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon ginger
2 grated carrots
1 grated apple
1 grated pear (or whatever you like!)
1 ½ dl rapsolja/rape oil


200g florsocker/icing sugar (ca: 3 ½ dl)
3 teaspoons vanilla sugar
75g butter
100g Philadelphia cheese

1: Oven 155º
Whisk eggs and sugar, add the other dry ingredients. Finally stir down the oil and the grated carrots and the fruit.
3: Pour into a non-stick cake tin and leave in for 50-55 minutes.
4: Mix butter, icing sugar and vanilla sugar until soft, add the Philadelphia cheese.
5: When cake is cold spread the topping onto the cake without eating all of it!

Beetroot and Chocolate cake

3 eggs
2dl sugar
200g dark chocolate
150g butter
3dl flour
2 teaspoons baking powder
2 teaspoons vanilla sugar
½ dl cacao
2-3 raw beetroots (200g)

1: Oven 175º
Whisk eggs and sugar. Melt the chocolate together with the butter and mix it with the egg and sugar. Mix flour, baking powder, vanilla sugar and cacao and stir down.
3: Peel and grate the beetroots, stir down.
4: Pour into a non-stick cake tin and bake for 40-50 minutes.
5: Serve with whipped cream!